Let Me Tell You About These Cinnamon Rolls (and My Slight Addiction)

So, the first time I made these sourdough discard cinnamon rolls with brown sugar swirl, it was actually a bit of an accident. I’d just baked my weekly loaf and, you know, staring at the jar of discard like, “what now?” I figured, why not—let’s turn that tangy leftovers into something worth getting out of bed for. Long story short: the kitchen smelled like a bakery, my neighbor popped by “just for sugar” (yeah, right), and my kids inhaled the pan before it even cooled. There was flour everywhere, but I’d do it again in a heartbeat. If you’ve got extra starter hanging about, this is the move. Also, don’t even get me started on how the swirls get all gooey. Gah!

Why I Keep Coming Back to This Recipe

I make this when I want to use up sourdough discard, but I’m also craving something sweet—like, stick-to-your-fingers sweet. My family goes bonkers for these rolls (especially if I make extra glaze, because apparently there’s no such thing as too much). Sometimes I’m lazy and just dunk them in coffee for breakfast. And hey, if you’re not a morning person, the dough sits overnight so you don’t have to wake up at the crack of dawn. Honestly, the only headache is waiting for them to rise, but it’s worth every minute. Plus, it saves the guilt of tossing starter—it’s a win-win. Oh, and if you’re like me and have a running competition with yourself to get that perfect swirl, these are for you.

What You'll Need (But Honestly, Swap as You Like)

1 cup sourdough starter discard (unfed, straight from the fridge is fine)
2 ½ cups all-purpose flour (I sometimes use bread flour if I’m out, turns out just a tad chewier)
¼ cup sugar (granulated, but I’ve accidentally used caster sugar and it’s fine)
½ cup milk (whole milk is classic, but I’ve used oat milk in a pinch—shh, don’t tell my grandma)
¼ cup butter, melted (salted or unsalted, honestly I go with whatever’s on sale)
1 egg (room temp, but I forget this half the time and it’s never ruined anything)
½ teaspoon salt
2 teaspoon instant yeast (I once used active dry yeast, just gave it a little extra rising time)
For the swirl:
- ½ cup brown sugar (light or dark, whatever’s in your cupboard)
- 2 tablespoon ground cinnamon (or a bit less if you’re not a cinnamon fiend)
- ¼ cup softened butter
For the glaze:
- 1 cup powdered sugar
- 2-3 tablespoon milk (or a splash of cream if you’re feeling fancy)
- ½ teaspoon vanilla extract (optional, but nice)

Alright, Here’s How I Throw It All Together

Mix up the dough. In a big bowl, combine sourdough discard, milk, melted butter, sugar, egg, and salt. Stir until kinda smooth (I use a wooden spoon, because, well, it feels right). Add the yeast and flour; stir until it forms a shaggy dough. Sometimes it looks a bit messy—don’t panic. If it’s super sticky, add a sprinkle more flour.
Knead away. Now, you can knead by hand (good workout) or use a mixer with a dough hook if you’ve got one. About 5-7 minutes until it’s smooth-ish. It should spring back when poked. I usually forget about it for a few minutes, it doesn’t mind.
Let it rise. Cover the bowl with plastic wrap or a damp tea towel. Leave it in a warmish spot until doubled in size—usually 1 to 2 hours. Sometimes I stick it in the fridge overnight and that works too (actually, I think the flavor’s better the next day, but I might be dreaming that).
Roll it out. Plop the dough onto a floured surface. Roll it into a rectangle, roughly 12 x 16 inches. Don’t stress about the shape; mine usually looks like a lopsided map of Scotland.
Spread the filling. Smear on the softened butter (this is where I sneak a taste). Sprinkle brown sugar and cinnamon evenly. Pat it down gently so it sticks.
Roll and slice. Starting from the long edge, roll up tightly into a log. Use a serrated knife or (my favorite hack) dental floss to slice into 12 rolls. If they’re wonky, they bake up just fine—promise.
Second rise. Arrange rolls in a greased 9x13 pan. Cover and let them puff up, about an hour. Sometimes I let them sit longer if I get distracted (hello, laundry).
Bake ‘em! Preheat oven to 180°C (350°F). Bake for 20-25 minutes, until golden and a bit puffy. If the tops brown too fast, toss some foil over them at the end. The smell at this stage is ridiculous.
Glaze time. Mix powdered sugar, milk, and vanilla. Drizzle over warm rolls, or just dunk each roll if you’re feeling wild.

Some Notes—Because I’ve Messed Up Enough to Know

If your rolls are tough, you probably added too much flour. I do this at least once a year, so don’t stress.
Forgot to soften the butter for the filling? Zap it in the microwave for 10 seconds, but not more or you’ll end up with a puddle.
These freeze pretty well, but they’re best fresh. I think. Actually, sometimes I like them better next day—don’t @ me.

Variations I’ve Tried (Some Winners, One Fail)

Chocolate chips sprinkled into the filling—kids loved this, but I thought it distracted from the cinnamon. Your call!
Cardamom instead of cinnamon for a Scandinavian twist. Surprisingly tasty, but not quite my cup of tea (literally, I want these with coffee).
Tried using coconut oil instead of butter once... let’s just say, didn’t do it for me.

Equipment You’ll Need (But Seriously, Don’t Stress)

Mixing bowl
Wooden spoon or spatula
Rolling pin (or a wine bottle, which is what I use when I can’t find mine)
9x13 inch baking pan
Serrated knife or dental floss for slicing

If you’re missing something (like the pan size), just use what you’ve got and adjust the baking time. They’re pretty forgiving.

Sourdough Discard Cinnamon Rolls with Brown Sugar Swirl

How I Store Leftovers (Not That There Ever Are)

Supposedly you can keep these in an airtight container at room temp for 2-3 days, or freeze them for longer. But honestly, in my house it never lasts more than a day! If you do freeze them, zap in the microwave for a few seconds and they’re back to their gooey glory.

How We Serve ‘Em (Or, How I Justify Eating Three)

I love these with a big mug of black coffee—especially when I sneak one for breakfast before anyone else wakes up. My partner likes a scoop of vanilla ice cream with his (who am I to judge?). Sometimes we bring them to a Sunday brunch and they basically disappear in the first five minutes. Oh, and if you’re feeling extra, try them with this cream cheese glaze—seriously next level.

Pro Tips (Aka, Learn from My Mistakes)

Don’t rush the rising, or you’ll get dense rolls. I once tried cranking up the heat to speed it up and the yeast protested by making everything taste odd.
Let the rolls cool a bit before glazing, otherwise the glaze just slides right off into the pan (not the worst thing, but still).
If you’re low on discard, check out this guide to stretching your starter.

FAQ (Because People Always Ask Me These)

Do I have to use sourdough discard? Nope! You can use active starter, but the flavor will be a bit less tangy. Or honestly, just use whatever you’ve got.
Can I make these vegan? I haven’t done it, but I know folks who use plant milk and vegan butter with good results. The egg might be a sticking point; maybe try a flax egg?
How do I get perfect swirls? Practice, friend! And roll the dough as tight as you can without tearing it. But don’t sweat it—messy rolls still taste amazing.
Can I make these ahead? Oh, absolutely. Let them rise in the fridge overnight, then bake fresh in the morning. (Makes you look way more organized than you feel.)
Why did my rolls come out dry? Probably too much flour or overbaked. Next time, check them a few minutes early. Or, just drown them in extra glaze like I do. Problem solved!

And there we go! I hope you give these sourdough discard cinnamon rolls with brown sugar swirl a try. If you do, let me know how it goes—or, you know, just send pictures of swirly goodness. Happy baking!

Sourdough Discard Cinnamon Rolls with Brown Sugar Swirl